|
KMID : 1134820220510050457
|
|
Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 5 p.457 ~ p.462
|
|
|
Quality Characteristics of Sikhye Made with Special Rice and High-Yielding Rice
|
|
Jung Yun-Jo
Shin Tae-Whan
Jo Yeon-Jae
Kwak Ji-Eun
Lee Jun-Soo
Jeong Heon-Sang
|
|
|
Abstract
|
|
|
|
This study manufactured high-quality Sikhye from special rice and high-yielding rice, and undertook to confirm the difference in quality characteristics of Sikhye prepared by rice type. The highest soluble solids content was obtained in Hyangmi-byeo 1ho (10.08°Brix). The total sugar content was the highest in Hyangmi-byeo 1ho (102.67 mg/mL) and the lowest in Jeokjinjuchal (35.54 mg/mL). The highest L-value was determined in Hyangmi-byeo 1ho (52.11), whereas the highest a-value was obtained in Heukgwang (14.00), and b-value was obtained in Heukjinju (12.27). The free sugar content was the highest in Taebaek (91.87 mg/mL) and lowest in Jeokjinju (33.52 mg/mL). Heukjinju (8.90 mg/mL) had the lowest reducing sugar content at the beginning of saccharification, whereas the highest content at the end of saccharification was determined for Hyangmi-byeo 1ho (83.81 mg/mL). Sensory evaluation revealed the highest overall preference for Taebaek and the lowest for Heukjinju. Taken together, our results indicate that Taebaek and Hyangmi-byeo 1ho can be used for producing and manufacturing high-quality Sikhye.
|
|
|
KEYWORD
|
|
|
variety, saccharification, Sikhye, special rice, high-yielding rice
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|